I got the idea to make this recipe from paneer do pyaza or bhindi do pyaza which makes this recipe more tempting and served with paratha or tandoori roti.
Preparation Time: 15 Minutes
Cooking Time: 30 Minutes
Category: Main Course
3 Medium Sized Potatoes, Cooked
2 Medium Sized Onions
3 Medium Sized Tomatoes
2 Bay Leaves
1 Tsp. Cumin Seeds
2 Green Chilies, finely chopped
1/2 Tsp. Ginger, grated
Salt to taste
1 Tsp. Coriander Powder
1/2 Tsp. Red Chili Powder
1/2 Tsp. Turmeric Powder
1/4 Tsp. Garam Masala
4 Tbsp. Oil
Green Coriander Leaves, Chopped
Cut the potatoes into 1 inch cubes and deep fry them in sufficient hot oil. Drain and keep aside.
Finely chop the 1 tomato and prepare fine paste of remaining two tomatoes.
Finely chop the 1 onion and cut remaining onion into 4 equal parts and separate the layers.
Heat the oil in pan and shallow fry the onion layers. Drain the fried onion layers on separate plate.
Add the cumin seeds and bay leaf into same pan. When they start crackle, add chopped green chilies and grated ginger, stir few seconds.
Add chopped onion and sauté until to light brown. Add tomato paste and cook until to oil separates.
Add coriander powder, red chili powder, turmeric powder, garam masala, salt and mix well. Cook for few minutes and add fried onions and potato cubes and mix well.
Garnish with fresh coriander leaves and serve hot with chapatti and curd.
Notes: You can adjust the green chili and red chili as per your taste. To increase the richness, add some cream or curd into gravy.
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